Brandy Snaps

These cookies are best eaten when still warm and filled with melting whipped cream. (Snaps rarely contain brandy any more.)

  • Yield: Makes 1 dozen
Brandy Snaps

Source: Martha Stewart Living Special Issues, 2001

Ingredients

  • 1/2 cup all-purpose flour
  • 1/2 teaspoon ground ginger
  • 5 tablespoons unsalted butter
  • 1/3 cup sugar
  • 1/4 cup Lyle’s Golden Syrup

Directions

  1. Preheat oven to 350 degrees. Line a baking sheet with parchment paper.

  2. In a small bowl, combine flour and ginger with a whisk. Melt butter in a small saucepan over medium heat. Add sugar and golden syrup; cook, stirring with a wooden spoon, until sugar is dissolved. Remove from heat; stir in flour mixture.

  3. Using a 2/3-ounce ice cream scoop, drop three level scoops of batter onto prepared baking sheets, about 2 inches apart. Bake until flat and golden brown, about 10 minutes, rotating halfway through.

  4. Remove from oven and let cookies cool just slightly until firm, about 2 minutes; place each cookie over an inverted drinking glass or wrap around the handle of a whisk, using your hands to press and gently shape. Let set 30 seconds. Transfer to a wire rack to cool. Repeat process with remaining batter.

Cook's Notes

Corn syrup may be substituted for the golden syrup, but the flavor will be slightly altered. If cookies get too cool to shape, return them to oven for a few seconds until softened. Cookies can be stored in a single layer in airtight containers at room temperature up to 2 days.

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